Jan 28, 2011
Making your own pasta is extremely rewarding, this pasta dough recipe is evidence of that. Despite fresh pasta being plentiful, this tastes so much better. It’s either better ingredients, or because the paste is the fruit of your own labour. This dough can be used ot make any shape paste, although we make tagliatelle here as it’s the best place to start.
Ingredients
- 300g ’00′ pasta flour, plus extra for dusting
- 1/2 tsp fine salt
- 2 large eggs, plus 3 large egg yolks
- 2 tsp olive oil
- Semolina, for dusting
Instructions
- Sift the flour and salt into a mound on a clean work surface. Make a well in the middle, ensuring the flour ‘walls’ are high.
- Beat together the eggs, egg yolks and olive oil and pour carefully into the flour well.
- Slowly mix the flour into the egg mixture in a circular motion to start creating a dough. Add a dash of water if becomes a little dry.
- Form the dough into a ball and knead for 5 minutes or so, until smooth. The wrap in cling film and chill in the fridge for 30 minutes.
- Cut the dough into four and place a piece on a work surface dusted with semolina. Wrap the remaining up in the cling film until you need it.
- Using a rolling pin, thinly roll out to a large rectangle, moving it often and using plenty of semolina to prevent sticking.
- Put on a dusted tray and roll out the rest.
- Now is the time to cut to shape, we’re going to make tagliatelle.
- Cut the dough into neat rectangles, the roll up into a tube.
- Trim the ends of each tube and slice down it at 5mm intervals.
- Unravel the tagliatelle and toss in a little more semolina, until ready to cook.
- Once ready, boil for a few minutes until just soft.
Cooking time (duration): 30
Number of servings (yield): 4
Culinary tradition: Italian
My rating:
